Baker

JOB TITLE

Baker

ORGANIZATIONAL UNIT

Grand Casino Hotel & Resort

SUPERVISOR

Pastry Chef FLSA:

Non-Exempt

SALARY RANGE

$14.00 per hour

ALL FULL TIME POSITIONS

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT

Under the direction of the Pastry Chef, assists with preparing, baking, and/or cooking a variety of food products including breads, cakes, cookies, pies, puddings, and other desserts or food products using a variety of equipment and utensils according to the Daily Prep List.

MAJOR DUTIES

Cook and create all specialty desserts, cakes, pastries, breads, and other baked goods to ensure great guest satisfaction. Refer to Daily Prep List at the start of each shift for assigned duties. Assumes 100% responsibility for quality of products served. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Pay attention to details such as measuring ingredients correctly, being able to mix and blend them together, decoration and taste quality to produce an exceptional product. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Maintains a clean and sanitary workstation area including tables, shelves, walls grills, sauté burners, convection oven, flat top range and refrigeration equipment. Attends all scheduled employee meetings and brings suggestions for improvement. Promptly reports equipment and food quality problems to Pastry Chef and/or Kitchen Management. Inform Kitchen Management immediately of product shortages. Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees. Performs other duties in the areas of food service including expo or other service assistance. Performs other related duties as assigned by the Pastry Chef or manager-on-duty during on or off periods as needed.

NOTE:

The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.

FACTOR 1

KNOWLEDGE

REQUIRED BY THE POSITION

Knowledge of Public Health prescribed hand-washing techniques. Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria. Knowledge of minimum internal temperature for a variety of cooked foods. Knowledge of presentation and garnish requirements for each dish. Knowledge of set oven temperatures, measure or weigh flour or other ingredients to prepare batters, dough, fillings, or icings. Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA). Knowledge of waste, labor/cost benefit principles regarding food and supplies. Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.

FACTOR 2

SUPERVISORY

CONTROLS

Incumbent is under the very general supervision of the Pastry Chef or designee. Supervisor assigns work on information regarding the objectives, priorities and deadlines. Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3

GUIDELINES Written and oral guides provide specific instructions for doing the work. These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4

COMPLEXITY The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5

SCOPE

AND EFFECT

The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer. This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6

PERSONAL

CONTACTS

Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 7

PURPOSE

OF CONTACTS

The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8

PHYSICAL DEMANDS Standing for long periods of time. Occasional bending, stooping, kneeling, repetitive motions. Frequent lifting up to 50 lbs.

FACTOR 9

WORK

ENVIRONMENT

Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION

Must have a High School diploma or GED equivalent. • At least 2 years of baking experience • Has a highly motivated and energetic personality Able to work weekends, nights, and holidays. Must be able to communicate clearly with managers and kitchen personnel. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 5 hours). Baker 3.2 3.2 out of 5 stars 777 Grand Casino Blvd, Shawnee, OK 74804 $14 an hour - Full-time Citizen Potawatomi Nation 65 reviews $14 an hour - Full-time

JOB TITLE

Baker

ORGANIZATIONAL UNIT

Grand Casino Hotel & Resort

SUPERVISOR

Pastry Chef FLSA:

Non-Exempt

SALARY RANGE

$14.00 per hour

ALL FULL TIME POSITIONS

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT

Under the direction of the Pastry Chef, assists with preparing, baking, and/or cooking a variety of food products including breads, cakes, cookies, pies, puddings, and other desserts or food products using a variety of equipment and utensils according to the Daily Prep List.

MAJOR DUTIES

Cook and create all specialty desserts, cakes, pastries, breads, and other baked goods to ensure great guest satisfaction. Refer to Daily Prep List at the start of each shift for assigned duties. Assumes 100% responsibility for quality of products served. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Pay attention to details such as measuring ingredients correctly, being able to mix and blend them together, decoration and taste quality to produce an exceptional product. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Maintains a clean and sanitary workstation area including tables, shelves, walls grills, sauté burners, convection oven, flat top range and refrigeration equipment. Attends all scheduled employee meetings and brings suggestions for improvement. Promptly reports equipment and food quality problems to Pastry Chef and/or Kitchen Management. Inform Kitchen Management immediately of product shortages. Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees. Performs other duties in the areas of food service including expo or other service assistance. Performs other related duties as assigned by the Pastry Chef or manager-on-duty during on or off periods as needed.

NOTE:

The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position.

FACTOR 1

KNOWLEDGE

REQUIRED BY THE POSITION

Knowledge of Public Health prescribed hand-washing techniques. Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria. Knowledge of minimum internal temperature for a variety of cooked foods. Knowledge of presentation and garnish requirements for each dish. Knowledge of set oven temperatures, measure or weigh flour or other ingredients to prepare batters, dough, fillings, or icings. Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA). Knowledge of waste, labor/cost benefit principles regarding food and supplies. Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.

FACTOR 2

SUPERVISORY

CONTROLS

Incumbent is under the very general supervision of the Pastry Chef or designee. Supervisor assigns work on information regarding the objectives, priorities and deadlines. Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3

GUIDELINES Written and oral guides provide specific instructions for doing the work. These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4

COMPLEXITY The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5

SCOPE

AND EFFECT

The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer. This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6

PERSONAL

CONTACTS

Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 7

PURPOSE

OF CONTACTS

The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8

PHYSICAL DEMANDS Standing for long periods of time. Occasional bending, stooping, kneeling, repetitive motions. Frequent lifting up to 50 lbs.

FACTOR 9

WORK

ENVIRONMENT

Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION

Must have a High School diploma or GED equivalent. • At least 2 years of baking experience • Has a highly motivated and energetic personality Able to work weekends, nights, and holidays. Must be able to communicate clearly with managers and kitchen personnel. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 5 hours).